Shrimp Paste Chili Sauce (sarawakian Sambal Belacan)
Shrimp Paste Chili Sauce, also known as Sarawakian Sambal Belacan, is a popular condiment in Sarawakian cuisine. This spicy and savory sauce is perfect for adding a kick to your favorite dishes.
Ingredients
- 4 red chilies, chopped
- 2 cloves garlic, minced
- 1 tablespoon shrimp paste (belacan)
- 1 tablespoon tamarind pulp
- 1 tablespoon sugar
- 1 tablespoon water
- Salt to taste
Instructions
- In a dry pan, toast the shrimp paste over low heat until fragrant, about 2 minutes. Remove from heat and set aside.
- In the same pan, toast the tamarind pulp for 1-2 minutes, then remove from heat and let it cool. Once cooled, extract the tamarind juice by adding 1 tablespoon of water and squeezing the pulp. Discard the solids and keep the tamarind juice.
- In a mortar and pestle, pound the toasted shrimp paste, garlic, and red chilies into a coarse paste.
- Transfer the paste to a small saucepan, add the tamarind juice, sugar, and salt. Cook over low heat for 5-7 minutes, stirring occasionally, until the sauce thickens.
- Remove from heat and let the sauce cool before transferring to a clean jar or container.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 30 per serving
- Carbohydrates
- 5g
- Protein
- 2g
- Fat
- 1g
Supplies
Saucepan Mortar and pestle Small jar or container
Tools
Knife Cutting board Measuring spoons
Serving suggestions
Serve the Shrimp Paste Chili Sauce with grilled meats, seafood, or as a dipping sauce for snacks.
Tips & tricks
Adjust the spiciness and sweetness of the sauce according to your preference.
Cost
$5